roasted radishes

radishes are almost always eaten raw as a crudity, or sliced in salads. here is a wonderful recipe from a great cookbook by sara foster. this recipe will serve four to six people.

find colorful radishes at the farmers market, like icicle, french or Easter egg colors with their tops intact. preheat the oven to 400 degrees. trim the tops of the radishes and wash them very well. leave enough greens to make the dish look pretty.

use a baking dish or small sheet pan with sides. drizzle with 2 tablespoons melted unsalted butter, and 2 tablespoons olive oil. season with thyme, sea salt and ground pepper to taste.

roast the radishes until tender but still slightly crunchy. the radishes will turn pale in color. serve warm with chicken, meat or fish as a lovely side dish.

radishes are a great source of potassium and vitamin C and are very low in calories.